PASTA BIANCO WITH CHICKEN, THYME & PARME­SAN

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 2250kj COST $$

Woman’s Day (Australia) - - Food To Love -

375g pap­pardelle

1 tbsp olive oil

1 onion, finely diced

1 car­rot, peeled, finely diced

2 gar­lic cloves, peeled, whole

½ fresh long red chilli, whole

4 fresh thyme sprigs, plus ex­tra, to serve

2 bay leaves

500g chicken sausages

½ cup dry white wine

¾ cup chicken stock grated parme­san, radic­chio leaves, crusty bread, to serve

1 In a large saucepan of boil­ing, salted wa­ter, cook pasta fol­low­ing packet in­struc­tions. Drain, re­serv­ing ¼ cup cook­ing liq­uid. Re­turn pasta to pan. Cover.

2 Mean­while, in a large fry­ing pan, heat oil on high. Saute onion, car­rot, gar­lic, chilli, thyme and bay leaves 4-5 min­utes, un­til onion is tender, but not coloured.

3 Squeeze sausage mince from cas­ings into onion mix­ture. Brown 5-6 min­utes, break­ing up lumps.

4 Pour wine into pan to deglaze and sim­mer 2-3 min­utes, un­til al­most evap­o­rated. Add stock, re­duce heat to low and sim­mer 4-5 min­utes un­til liq­uid re­duces by half. Re­move and dis­card whole gar­lic cloves, bay leaves and chilli. Sea­son to taste.

5 Mix pasta with re­served cook­ing liq­uid into sauce, toss­ing to coat. Serve topped with grated parme­san and ex­tra thyme. Ac­com­pany with salad of bit­ter leaves and bread.

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